Caramel Custard is a melt in mouth, yummy pudding made using eggs, sugar, milk as main ingredients. Caramel Custard also known as Caramel Pudding is a treat for sweet lovers especially kids. Learn to make Caramel Custard with step by step pictures.
I tried this pudding many times, it comes out perfect every time. It is sure a a no fail as it was a huge hit when I tried it first time itself. The ingredients are easy to fetch from your pantry with no mess, it comes out perfect every time.
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About Caramel Custard
Caramel Custard is a popular dessert and one of the easiest to make at home too. If you think caramel custard is tricky or hard then this recipe is just for you. It is very easy and comes out perfect.
My little one who loves pudding enjoyed this too and whenever she sees the ramekins she would ask for pudding. She likes most of the puddings either chocolate or plain custard pudding but she loves this egg pudding a bit more than the other puddings.
Allow it to cool for a while then refrigerate for an hour at least before serving. At the time of serving run a knife around the edges of the pudding to loosen a bit then invert the ramekins on the serving plate. A delicious caramel coated caramel custard pudding is ready.
The caramel taste hides the egg flavor giving it a nice outer coating. I loved the way the caramel drops when inverted. Caramel Custard Pudding is a rich and delicious dessert easy to whip up too.
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Caramel Custard Ingredients
- Milk – Use full cream milk for best results. You can use farm fresh milk or packaged milk.
- Eggs – Use eggs at room temperature. You can use white or brown eggs.
- Sugar – Use granulated white sugar.
- Vanilla extract – Use good quality vanilla extract.
How to make Caramel Custard Step by Step
To make caramel :
1.Add sugar in a dry pan and leave it untouched until the sugar melts down completely and turns slightly brown. Add water and the sugar syrup will start bubbling up.Do not stir just swirl to heat up evenly.
2.Once the mixture turns golden brown then pour the caramel into molds or ramekins immediately so that spreads to fill the base. Take a large baking pan and pour water up to 1 inch height. Arrange the ramekins inside the pan with water.
To make vanilla custard :
3.Beat eggs until fluffy then add sugar and beat it well until the sugar dissolves completely. I used my whisk to beat until fluffy.
4.Heat milk and allow it to boil. Once boiled, remove it from flame and cool it down for few mins then add it to the egg sugar mixture and beat for few mins. Add the vanilla essence , give a quick stir. Strain this through a strainer to remove undissolved egg white strands.
Baking the pudding :
5.Now pour the milk egg mixture into the prepared ramekins. Preheat the oven to 190°C. Now leave the pan with ramekins arranged on lower rack of the oven. Bake in 190°C or 30-40 mins. Check by inserting a fork if it comes out clean, then your pudding is ready.
Caramel pudding is ready!
Expert Tips
- Do not let the caramel get more dark then the pudding will have a bitter tasting caramel.
- Also allow the caramel to spread through all sides of the bottom base of the container you use for setting the pudding.
- The pudding that went inside the oven had a golden top while the outer ones had the normal cream top. But the taste of the pudding doesn’t get affected at all.
Serving and Storage
Serve chilled after at least 6 hours of refrigerating. It keeps well for 2 days in fridge.
If you have any more questions about this Caramel Pudding Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Caramel Pudding Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Caramel Custard Recipe | Caramel Pudding Recipe
Ingredients
For Caramel :
- 20 gms sugar
- 3 tablespoon water
For Pudding :
- 500 ml milk
- 50 gms sugar
- 3 eggs
- 1/2 teaspoon vanilla essence
Instructions
To make caramel :
- Add sugar in a dry pan and leave it untouched until the sugar melts down completely and turns slightly brown. Add water and the sugar syrup will start bubbling up.Do not stir just swirl to heat up evenly.
- Once the mixture turns golden brown then pour the caramel into molds or ramekins immediately so that spreads to fill the base. Take a large baking pan and pour water up to 1 inch height. Arrange the ramekins inside the pan with water.
To make vanilla custard :
- Beat eggs until fluffy then add sugar and beat it well until the sugar dissolves completely. I used my whisk to beat until fluffy.
- Heat milk and allow it to boil. Once boiled, remove it from flame and cool it down for few mins then add it to the egg sugar mixture and beat for few mins. Add the vanilla essence , give a quick stir. Strain this through a strainer to remove undissolved egg white strands.
Baking the pudding :
- Now pour the milk egg mixture into the prepared ramekins. Preheat the oven to 190°C. Now leave the pan with ramekins arranged on lower rack of the oven. Bake in 190°C or 30-40 mins. Check by inserting a fork if it comes out clean, then your pudding is ready.
- Caramel pudding is ready!
An Open Book
i am obsessed with creme brulee (a slightly diff technique and a much richer version), but uses more or less the same ingredients. Its time i amde it again, im soo drooling looking at urs now
Chitra
wow, its amazing 🙂 Loved ur clicks 🙂
lata raja
wow! I do not normally like eggs, but your pudding looks very good that I might overlook:)
Sushma Mallya
Looks gorgeous Sharmi, Loved the clicks:)
Shanavi
Gorgeous.. made to perfection. .now that my dinner is done hours ago,would care for some delicious dessert now… wat say?
Suja
My favorite..love the texture dear..awesome.
faseela
it has come out well…..perfectly done……….lipsmacking dear…..
sangee vijay
pudding looks so perfect…amazing clicks!!
Laavanya
Looks sooo good.. such tempting pics.
Nisha S.
Nice, I'd love to try making this one without the eggs. What do you think I can substitute it best with?
Thanks!
Nitha
My all time fav..
DEESHA
Perfectly done. Looks tempting
Manju
Perfect creamy texture! love this!
divya
Omg, super delicious and irresistible pudding..
Priya
Irresistible pudding, love this very much,havent had since a long..
Rachana
Thats so perfect. Love it 🙂
Uma
varehva!!!!Superb sharmi… kalakiteenga. each picture is superb. I like caramel a lot and it(the colour) is very easy to capture beautifully thru camera. Love it absolutely.
RAKS KITCHEN
Looks perfectly set,lovely presentation with the eggs in BG 🙂
Torviewtoronto
delicious looking custard pudding looks wonderful
Tina
my all time fav..looks perfect dear.
Sanjeeta kk
Wonderful presentation and lovely caramelized pudding!
Swathi
delicious caramel pudding.
Rashida shaikh
Looks Wonderful!
my brother's all time favorite.I should surprise him .Thanks for sharing
do visit my blog
Kalpana Sareesh
wonderful one of my fav.. will def try this i hv ordered for my morphy richards otg as u sugg in ur earlier baking recipes.. awaiting to jump on all ur baking recipes.. this is also in must do list..
Sharmilee! :)
@Nisha : You can check out my eggless pudding which has custard powder as replacement but sure the texture and taste varies…but can guarantee it was tasty too 🙂
Priya's Feast
This is my family's favourite…Caramel Pudding is perfectly made,sharmilee..
Prathibha
one of my most fav puddings is this caramel custard..looks heavenly n yumm
Annapoorani
the pic is so nice…I will go for eggless version 🙂
zareena
Amazing shots Sharmi. I am in love with your cute ramekin bowls. They are so cute and colourful.
Sapthanaa Balachander (Alias) Abilashini
looks awesome.. yummy
Prathima Rao
So satiny smooth & are soooo…..yummyy!!!
Prathima Rao
Prats corner
hemalata
Awesome recipe,looks so yummy.
Pavithra
Even though there is whole lot of pudding , this is always in my favorite list from my childhood days. And this is making me drool and tempting me so much..wish I can grab one now 🙂 By the way looks perfect.
Yummy Team
Amazing clicks, Sharmi..Am drooling here..
Sobha Shyam
superb pudding and beautiful clicks Sharmi..
Srimathi
Very nice pictures. Looks so perfect.
Bharathy
Perfect looking flan, sharmee.. cute shots too…
wooden board koode nalla irukku!! 🙂
M D
Amazing clicks Sharmi. I am a huge fan of caramel pudding and can eat out all the 4 you have presented here. I make them with Amul cream and they are decadent too. Your's looks absolutely perfect!
MyFudo™
Absolutely my favorite…Cool and creamy treats are always a hit for my family. Gonna try this definitely. Thanks for sharing!
Asmita
I love flan. My mother used to make it for me all the time. This flan really brought back all those memories, it looks great!
Anonymous
beautiful pics!!
Cheran
Where will i get ramekins in Coimbatore?
Sharmilee! :)
@Cheran : I got mine in Currimboys, Chennai
Cheran
All your posts are wonderful, i admire you so much, being Coimbatorian, sometimes, iam not able to get baking items, searching, searching, still not able to get ramekins, measuring cups, etc…
Unknown
Hi Sharmi,
I tried this one out and it was superb. My niece and nephew wanted a second round of the pudding. It was so simple to make it. Your pictures and step by step method was really helpful. Thank you for the recipe.
Doreen
Siva Ranjani
yyyyyuuuuuuuuummmmmmmmm……
Neera
Wow! I used to make this a long time back and used to love it! I thought of making this again a few days back only to realize I had lost the recipe. So I found your recipe yesterday and made it. I did remember though that I used to add custard powder too (I like the custard taste) and boil the milk for longer till it reduced from 1 liter to about 600 ml. So I put 1 less egg and added 1 tbsp of custard powder. I didn't boil the milk that long. And it turned out great! The earlier one (with longer boiled milk) used to be a richer texture but this was awesome too! Thanks for sharing.
And such an impressive blog you have here. I can see how much effort you put in cooking and then presenting. No wonder it returned as the top entry when I searched for this recipe 🙂
Sangee
Whether it is possible for stove top method using pressure cooker or idli paathiram?
Sharmilee! :)
I think you can steam it but really not sure about the method and timing. May be refer my bread caramel pudding where I've steamed the pudding. Hope this helps!
bittersweet
Hey:)
I've only ever made caramel pudding from the mix they sell and decided to make them from scratch today. Your recipe was amazing and they turne out perfectly. Thanks!
Nimisha
Hi Sharmilee….
can u pls tell me how much will be 20 gms and 50 gms of sugar measured in a standard measuring cup(1 cup=250ml)or measured in measuring spoons….?i don't have a weighing machine…..can u pls clarify the amount of gms…in cups or spoons ?
thank u,
Nimisha
Sharmilee! :)
This is tough to tell…but I am converting it for your convenience though it may not be accurate….20 gms – 1.5 tbsp and 50 gms – 3 tbsp
Abigail Lee
I have no idea why when i make the caramel, the sugar clumbs together and the the sugar never changes its colour after i add water.
SHARMILEE J
Keep in sim while making caramel it will surely change its color…but I can understand it does need practise to make caramel so keep trying 🙂
SAKSHI
I tried this pudding…came out amazing…thank you so much,,
Sukanya Mahesh
Wot if i wanna steam it? I dont have an oven. Or how to make it in microwave oven?
SHARMILEE J
I am not really sure of the outcome if you steam it…I just followed the orginal recipe and didnt experiment any further…
Sukanya Mahesh
U can use Brown Sugar. It gives the color and dsnt have the threat of gttng bitter.
SHARMILEE J
Yes next time will surely try using it 🙂
SAKSHI
Hi i tried this but Some how the Tops got black…did i Overbake it?
SHARMILEE J
Yes overbaking might give a darker shade
Shweta Vaidyalingam
Hi sharmilee, I followed ur recipe to the notch and the taste was perfect. However the caramel at the bottom ended up being hard after baking 🙁 I didnt use ramekins but aluminium tin cups. Any tips on how to avoid it in the future ?
SHARMILEE J
I am not sure Shweta….its better to use ramekins or any oven safe ceramicware as it helps easy unmoulding….
Dahlia Ratnasari
I've tried this and it was veeery delicious 🙂 Thanks.
Sudha
Hi Sharmi,
I tried this and came out well. But I got raw smell of egg. Can you tell me what might be the problem?
SHARMILEE J
Did you use good quality vanilla essence?
kitchenkathukutty
How do I make it without oven?
SHARMILEE J
Check my eggless bread pudding for pressure cooker method not sure whether this recipe will work but you can try….
Rashmi
looks like I went horribly wrong somewhere- the caramel was not enough to fill 3 ramekins. Could not "pour" into ramekins- became a blob on coaxing it out of the pan into the ramekins- actually have made caramel custard several times but thought I would try a new recipe.. which looked fantastic and had so many terrific reviews. Obviously I am not seeing something in the recipe. Its in the oven now and hoping they are edible when they come out!!!
SHARMILEE J
Oh sorry to hear that…Hope your custard was edible
Deepa Arasa
Do we need to put water in the pan when you keep the ramekins for baking??
SHARMILEE J
Yes
Unknown
Hi my son loves caramel pudding. I have tried your recipe twice. It came out super good. Only one issue my pudding cracks in the middle. Any idea why? Shobana
RIYAZ HUSSAIN
Nice recipe. Is it OTG or microwave oven?
SHARMILEE J
It is OTG
Swetha
Sharmi, can I make this with light brown sugar? If so, How to check the golden color stage for caramel?
Sharmilee J
Havent tried caramelising brown sugar so not really sure sorry